SHRIMP PASTA WITH WHITE WINE SAUCE AND VEGETABLES RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic; cook until onion is transparent, about 4 minutes. Add tomato, olives, Chardonnay wine, leeks, lemon juice, capers, salt, and cayenne pepper. Bring to a boil. Mix in shrimp and simmer until pink, about 10 minutes. Stir in heavy whipping cream and cilantro. Serve on top of angel hair pasta.

Steps:

• Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain the pasta, reserving 1/4 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Set aside.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the shallot and cool until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 minutes. Remove to a plate and set aside.
• Heat the remaining 1 tablespoon olive oil over medium high. Add the broccoli and other vegetables, the remaining 1/2 teaspoon red pepper, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet, then cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
• Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with parsley and Parmesan.